Roman-Style Delicious Pasta: Fettuccine with Pancetta, Peas, and Mint

Since coming back from Italy, we’ve been obsessed with what we’re calling “Roman-style” pastas. That would be, pasta dishes that are incredibly simple, made up of only a few ingredients, served with truly al dente pasta. We tried to make a version of cacio e pepe, but that didn’t turn out quite right. We’ll try again.

In the meantime, this simple fettuccine of pancetta, peas, and mint is perfect for that Roman-style pasta craving while also being perfectly in season. The freshness of the mint goes perfectly with the peas, and the pancetta gives it a nice, crispy, bacon-y flavor.

This dish takes only a few minutes to prepare. Serve it with some freshly grated pecorino romano cheese, and get ready to enjoy the delightfully simple flavors.

Bring a pot of salted water to boil and cook the pasta until 2 minutes shy of package directions.

In a non-stick pan heat up the olive oil and then add in the pancetta. Turn the heat to low, and allow the pancetta to cook over low heat while the fat renders and the pancetta becomes quickly. Be sure to cook this at low heat or else the fat will not render completely before the pancetta starts to burn

Once the pancetta has cooked through, add in the garlic and scallions. Add a touch of salt, and stir to combine. Let cook for a few minutes over medium heat until the garlic has cooked through, but be careful not to burn. If the garlic starts to burn at all, remove from heat and add in a touch of pasta water.

Add in the peas and stir to combine. Grate in a touch of the black pepper. Let the peas cook until warmed through.

Once the peas have warmed through, add in ladle of the pasta water, and add the pasta to the saucepan. Toss in the fresh mint. Over high heat, toss everything together until the liquid has been absorbed into the pasta. Serve with a slight drizzle of olive oil and grated pecorino romano cheese. Enjoy!